This delicious cake has a simple jam filling.

2 c. All purpose flour

1 t. Baking powder

1/2 t. Sea salt

2 sticks unsalted butter, softened

1 & 3/4 c. Granulated sugar

2 large eggs at room temp

2 t. Pure vanilla extract

1 c. Dairy sour cream (I always use Daisy)

3 T. Strawberry jam

Heavily grease and flour a ten cup Bundt pan. Sprays will NOT work for this cake. I use Crisco, but lard will also work. I do not recommend coconut oil, as it will impart that flavor to the cake. Set the pan aside.

Preheat oven to 325, and set oven rack to the center.

Whisk flour, baking powder, and salt in a small bowl. 

Beat butter and sugar together in a medium bowl  till creamy. Beat in eggs one at a time, then add vanilla and sour cream.

Fold the dry ingredients into the sour cream mixture by hand. Do not use a mixer for this step. A large rubber spatula is ideal for folding. And do not overwork the batter. We do not want to develop the gluten! 

Spoon battet by large dollops into the prepared pan. This batter is thick. Half the batter should go in, then with the back of a spoon, smooth the batter till it is level. I use a soup spoon.  Now, using a measuring tablespoon, dot the half filled pan with the three tablespoons of jam.

Jam is lumpy and that is what you want. Just keep it towards the center as shown here.

Next, dollop the rest of the batter into the pan, and using the back of a spoon, smooth it gently over everything, covering the jam and going all the way to the edges. It should look like this…

Now place your cake into the preheated oven for 60 – 70 minutes. A pic should come out clean, and a few moist crumbs are fine. Here is how it looks when perfectly baked in the pan:

Set on a rack to cool for 15 full minutes!  Then, turn pan over, let sit for a couple of minutes and tap it on the rack. The cake will come out, provided that the pan was properly prepared.

Very good cake.  Very good.  Just cake, no glaze or frosting. It can stand alone!